Flavorful Cuban Mojo Pork

Lechon asado is the showstopper at any Cuban celebration and this oven-roasted version takes all the citrusy garlicky mojo flavors and lets them work their magic while you simply marinate and roast. The trick to velvety tender meat and a caramelized top comes down to an extra flavorful marinade and low gentle heat. The marinade does most of the work so you get juicy pork bursting with traditional flavors without needing a backyard spit or a pit in your yard.

I first made this on a Sunday when I wanted big flavors with very little fuss and by dinner the kitchen smelled just incredible. Now my family asks for it every New Year because nothing else compares to the juicy garlic packed slices.

Ingredients

• Pork shoulder roast: choose bone in for best texture and juiciness look for one with a thick fat cap to create that luscious golden crust
• Fresh garlic: gives the meat intense aroma and punch avoid pre minced garlic for the most authentic result
• Onion: white or yellow brings mild sweetness and depth to the marinade choose a firm onion with smooth skin
• Olive oil: acts as the base for the mojo and ensures the pork stays moist during roasting pick extra virgin for the purest flavor
• Oregano: adds earthiness and warmth select dried oregano for its concentrated taste
• Salt and black pepper: boost all the other flavors use kosher salt for even seasoning
• Fresh orange juice: supplies the classic Cuban sweet citrus note freshly squeezed is best but bottled works in a pinch try to find sour oranges if you can for the most traditional taste
• Fresh limes: add zip and brightness pick heavy limes for the juiciest results can also sub in a lemon or two if preferred
• Fresh lemon: gives the mojo a bit of tartness and keeps the marinade from being too sweet use a ripe lemon with a shiny peel

Step by Step Instructions

Prepare the garlic paste:

Smash fresh garlic cloves and onion in a food processor until you have a thick paste similar to rice. This mixture will be the foundation of your mojo sauce and permeate the pork with rich flavor.

Make the mojo marinade:

Warm olive oil over medium heat and add your onion garlic paste. Sauté for about two minutes to let the flavors bloom but do not brown the mixture. Add oregano salt and pepper stirring to release the fragrance then turn off the heat. Pour in fresh orange juice plus the juice of your limes and lemon stirring until all the flavors are combined and vibrant.

Prep the pork:

Set your pork shoulder in a large baking dish fat side up. Carefully slide a sharp knife under the fat cap without removing it completely leaving a little attached to help lock in moisture. Use the tip of the knife to pierce several deep holes all over the roast. Tuck a garlic clove into each hole infusing flavor straight into the meat itself.

Pour and reserve marinade:

Set aside a cup of mojo for serving later. Pour the remaining marinade over the pork rubbing it well into the cuts and fat. Cover the baking dish with foil and refrigerate for at least four hours or overnight so the citrus and spices deeply penetrate the roast.

Roast the pork:

Preheat your oven to 450F. Uncover the pork and roast for twenty minutes so the fat cap begins to caramelize. Lower the oven to 225F cover the pork loosely with foil and roast for about twenty five minutes per pound until the meat is fall apart tender and the internal temperature hits 145F. This slow roast keeps the pork juicy and full of flavor.

Rest and serve:

Let the pork rest in the oven with the foil still on for twenty minutes to help the juices redistribute. Slice or shred as you like and serve with cooking juices and the reserved mojo for dipping.

Bookmark

My favorite part of this recipe has to be pressing the citrus and smelling how the orange and lime juice blend with warm garlic in the kitchen. My grandmother always said that poking the garlic deep into the meat was the real secret and it makes every bite bursting with flavor. This lechon asado always brings my family together around the table with stories and a lot of laughter.

Storage Tips

After your lechon asado cools be sure to store leftovers in an airtight container in the refrigerator. It will keep well for up to four days and reheats best when sprinkled with a bit of water and gently microwaved or in a covered pan over low heat. If you have lots of leftovers slice and freeze them with some sauce to lock in moisture for busy weeknights.

Ingredient Substitutions

No sour oranges available Use half standard orange juice and half lime juice for the closest authentic flavor. For the oil any neutral variety works but olive oil provides the most fragrant results. Lemon can step in if you find yourself short on limes just be careful not to overdo it or it can get too tart.

Serving Suggestions

Cuban pork is incredibly versatile. I love to serve it with white rice and black beans for a classic meal. Tostones or sweet fried plantains round out the plate and boiled yuca with a drizzle of mojo sauce is always a big hit. For leftovers stuff the pork inside crusty rolls with pickles for a homemade Cuban sandwich.

Bookmark

Cultural Context

Lechon asado has deep roots in Cuban and Latin cultures where communal feasts are an important part of family life. Traditionally cooked outside over coals and often served at holidays and large gatherings it is a symbol of celebration and togetherness. These days modern ovens make it possible for home cooks to enjoy the same unforgettable flavors year round.

Common Recipe Questions

→ What cut of pork works best for this Cuban dish?

Pork shoulder with a generous fat cap is ideal, as it creates juicy, flavorful meat and a crisp caramelized top.

→ How long should I marinate the pork?

A minimum of 4 hours is recommended, but overnight marinating brings out deeper citrus and garlic notes.

→ Can I use alternatives to sour oranges?

If fresh sour oranges are hard to find, combine orange, lime, and lemon juices for a similar tangy flavor profile.

→ Should the pork be sliced or shredded?

Both options work well: slice for presentation or shred for a more rustic, melt-in-your-mouth texture.

→ What are classic sides to serve with Cuban pork?

Rice and beans, fried plantains (tostones or maduros), and yuca are traditional and complement the pork beautifully.

→ How do I ensure the pork stays tender?

Roast low and slow, cover with foil when needed, and allow it to rest before slicing to keep the juices inside.